24 Bluff oysters
4 rashers bacon, chopped
½ cup finely chopped spring onion
4 tablespoons butter
1 teaspoon lemon juice
Freshly ground black pepper
1 teaspoon Worcestershire sauce (optional)
¼ cup finely ground red or green capsicums
Parmesan cheese (optional)
Arrange Bluff oysters (in the half-shell if possible) in a greased ovenproof dish in a single layer.
Fry bacon until it is just starting to turn crispy, then add onion and butter, and cook until the onion is tender. Add remaining ingredients and evenly distribute the mixture over the oysters. Sprinkle with parmesan cheese if desired.
Grill for 5 minutes (until oysters are thoroughly heated), or bake for 10 minutes at 200ᵒC.
Tip: buying Bluff oysters
The majority of Bluff oysters available in shops are in pottles. This keeps the oyster meat fresh and tasty, and means that Kiwis all over the country can enjoy these treats from Bluff.
Opening a Bluff oyster is quite a specialised job due to their strong shells. At the beginning of the season, some seafood restaurants are even known to have displays where you can see them being removed by an ‘expert’. Oysters can be requested for purchase in the shell, but are typically only available in this form through restaurants and speciality suppliers.
Recipe kindly provided by Barnes Bluff Oysters.